Tag Archives: Evaporation

1057–1066 A. Krofova, M. Müller and P. Kic
Influence of chemical cleaning of adhesive bonded surface on working environment and adhesive bond quality
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Influence of chemical cleaning of adhesive bonded surface on working environment and adhesive bond quality

A. Krofova¹*, M. Müller¹ and P. Kic²

¹Czech University of Life Sciences Prague, Faculty of Engineering, Department Material Science and Manufacturing Technology, Kamýcká 129, CZ165 21, Czech Republic
²Czech University of Life Sciences Prague, Faculty of Engineering, Department of Technological Equipment of Buildings, Kamýcká 129, CZ165 21, Czech Republic
*Correspondence: krofovaa@tf.czu.cz

Abstract:

Undesirable chemical substances are released into the environment at single manufacturing operations, namely at a chemical treatment /cleaning of an adhesive bonded surface. The chemical treatment /cleaning of namely metal adhesive bonded surface before an application of the adhesive represents a significant factor having an influence on a resultant adhesive bond strength, i.e. adhesive and cohesive strength.
Producers do not provide information about releasing harmful substances into the atmosphere, i.e. mass values of a flow of polluting substances used at the chemical cleaning of the adhesive bonded surface. These cleaning agents were experimentally investigated.
The aim was to evaluate an adhesive bond quality depending on the chemical treatment of the adhesive bonded surface and the intensity of the chemical agent release into the atmosphere. The adhesive bond quality was evaluated by means of mechanical tests and SEM analysis.
The increase of the adhesive bond strength does not conclusively occur when using the chemical treatment of the adhesive bonded surface compared to the adhesive bonds with only mechanical treatment of the adhesive bonded surface, except for the chemical cleaning in the acetone bath. This treatment proved always in a positive way.

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1475–1487 D. Tomruk, E. Devseren, M. Koç, Ö.Ö. Ocak, H. Karataş and F. Kaymak-Ertekin
Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking
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Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking

D. Tomruk¹, E. Devseren¹, M. Koç², Ö.Ö. Ocak¹, H. Karataş³ and F. Kaymak-Ertekin¹*

¹Ege University, Faculty of Engineering, Food Engineering Department, TR 35100 Bornova-İzmir, Turkey
²Adnan Menderes University, Faculty of Engineering, Food Engineering Department, TR 09010 Aydın, Turkey
³Arçelik A. Ş., R&D Center, TR 34940 İstanbul, Turkey
*Correspondence: figen.ertekin@ege.edu.tr

Abstract:

 In this research, the performance of a kitchen appliance cooking equipment prototype, which can operate either under vacuum or at atmospheric pressure, is aimed to be developed and tested on strawberry jam production. Vacuum cooking applications were carried out at two different conditions as 17.5 and 25 minutes at 75 °C. Strawberry jam was also cooked at atmospheric pressure for 5, 10, 15 and 20 min. The effect of cooking conditions under vacuum and atmospheric pressure was determined by the following analysis; brix, color (L*, a*, b*) values, chroma (C*), hue (h°), pH value, titratable acidity, reducing and total sugar content (%), hydroxymethylfurfural content (HMF) and sensorial analysis. When the strawberry jam that is produced at atmospheric pressure is compared to the ones that are produced under vacuum, atmospheric cooked jam got higher Brix and was more viscous depending on the applied elevated temperature. HMF content of jam produced at atmospheric pressure was also found to be excessively high compared to the jam produced under vacuum. As it has been foreseen in the beginning of the study, vacuum cooking has been effective in reducing the HMF content of the strawberry jam due to the low temperature application. Sensorial quality of the vacuum-processed strawberry jam was superior in terms of color, appearance, consistency, taste and overall acceptance comparing to the atmosphere processed jams. This data could be utilized to contribute to the development of a household vacuum cooking equipment and the opportunity to produce with less harmful ingredients in home environment.

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